Gluten Free Brown Rice Flour Brownies

Here’s what’s going to happen: You…you’re going to go out and find yourself a legitimate tragedy prior to baking these brownies. Because if you’re already happy before eating these, you will, in a word, implode. With jubilation.

You may want to put on CMT right now and grab a box of Kleenex. Let it out. You just let it right out.

These brownies will slap you upside the head and right all the wrongs. All of them. Plus any wrongs that happen to be strolling within a 100-foot radius. They are gluten free and are made with brown rice flour, but haste: that does not make them good for you. These are little chocolate sugar bomb babies, reserved for CMT and kleenex sessions.

They are the kind of brownies you only eat while you’re wailing to your girlfriend in a pitch so high only dogs can hear it as she’s painting your toenails and force-drinking you delicious wine.

Okay, you can eat them on a good day too.

I adapted this recipe from The Kitchen Paper’s Oat Flour Brownies. I substituted brown rice flour for oat flour, and did not add the chocolate chips, but doing so would have been genius. I used salted butter and it was delicious. Most of the time, we bake with unsalted butter. Not today. Today we have salt in our butter. Salted butter sugar bomb brownie? We crazy!

Here’s what happened to make these brownies bake:

You prepare e’erything on the stove top. THE STOVE TOP! You may be like, “Julia, I make brownies on the stove top all the time. Ain’t no thing, you stop your crying. Pssh.”

You melt the butter in a saucepan, add the sugar, then the cocoa powder and vanilla extract.

What happens is epic. You have buttery smell good. On the stove top. For brownies.

You then whisk in your eggs and test the mixture for salmonella…using your mouth.

You add in your dry mixture, do more mixing and then in the oven it goes. For what seems like eternity.

Next, what happens is between you and the brownie. No witnesses. What happens to the brownie pan stays in the…brownie…pan…yeah.

Comments

oh. wow. Hi! These look good, realllly good. I’ve actually been in the market for a GF brownie recipe to bring to a bachelorette party (with a GF bride) — do you think I could use these to make slutty brownies, or might the whole world implode?

Ermagersh!! Stop it. How’m I gonna remember these when I have a horrible day and a box of kleenex in my hands? I gotta must make ’em now. My girlfriends and I are going to start a show-watching night, but we haven’t decided on a show to watch! Whatever it is (suggestions?), Imma bring these.

I just made this for a Christmas day luncheon. I used organic coconut flour instead, but it created such dense mixture I had to add apple sauce. I have no clue how it will taste, but I just took them out of the convection oven and they smell divine. I made it with and without walnuts. I can’t eat gluten because I get joint pains so I have all types of flours at home – Coconut, Almond Meal, Almond Blanche, Brown Rice, Soy, and some other mixture I got from amazon that has everything for making bread. Wish me luck, my gluten organic conscious family will be my guinea pigs.

Good luck! So glad you made them! Did you replace the coconut flour at a 1:1 ratio? If so, it makes sense that the mixture would be very dense, as coconut flour absorbs far more liquid (maybe 4 or 5 times more) than brown rice flour. I hope they turn out well and I hope your family loves them! Merry Christmas and thanks for the note!!

Hi Anne, Awww, thanks! I’ve never used black rice flour, but if you’ve had success using it as a replacement in the past, I assume it would work. Thanks for your sweet compliment and let me know how the brownies work out

Ann F. “If you want to make rice flour at home you need to soak the raw rice in water for 48 hours, changing the water every 12-24 hours and let it air dry until mostly dry to the touch. Afterwards grind in a wet and dry grinder, steel blender, or blade coffee grinder.” You’ll need to grinder from anywhere to 10 seconds to a minute taking breaks every few seconds to avoid damaging the grinding equipment. I hope this helps bye.

Been googling googling googling for a glueten free brownie recipe. I finally came upon one with a fudgy yummy looking photo, this one! I plan to make them for my kiddos. While they enjoy a fine frappy type coffee from time to time, I don’t think they will like it in their brownies. Is it there for taste or another reason? BTW, your recipe came up on the first page of my google search when I searched using brown rice brownies (since that’s the flour I have on hand and have never used it before)

Marjorie Cross, smalltownkitchen.com
Just popped these in the oven, I have never made brownies with brown rice flour but they smell wonderful. That sure was a lot of cocoa in the recipe but then again I doubled it t make a 13 X 9 pan. For Julie you add the coffee crystals to bring out all the chocolate flavor. Thanks for the recipe.

I have a number of immune problems and recently decided to go Gluten and lactose free. I’m also trying to stick close to the Specific Carbohydrate Diet. I replaced the sugar with honey (which is a lot of honey by the way). I just put them in the oven and I can’t wait to take them out. They look great and I’ve been “cleaning” the bowl for a while now. I just hope they make it to my new years eve party!
Thanks for this recipe…my first try at brown rice flour – I’ll let you know how they come out!

I’m so happy to hear it worked out with honey! I love the idea of using all-natural sweeteners, and honey is one of my faves, so I’ll have to make the recipe with honey, myself! Feel free to reach out any time if you have questions on gluten-free (or allergy-free) cooking! While I don’t have any serious food allergies, I love making whole food recipes – I find this way of cooking is always a guaranteed way of making you feel good. Happy New Year, and thanks so much for the sweet notes!

[…] Brown Rice Flour. Brown rice flour is pretty much a staple in gluten free baking. You will find rice flour used a lot in pizza crusts and savory dishes. It’s high in fiber, vitamin B, protein and iron, however it can be a bit grainy at times, and is higher in carbohydrates than the other flours. You can also use it to thicken sauces, or coat fish. Bob’s Red Mill produces our favorite brand, and we can’t get enough of it! One of our favorite brown rice flour recipes are these gluten free brownies! […]

[…] is the Flax and Buckwheat found here and the buttercream is found here and the brownies were from: Gluten Free Brown Rice Flour Brownies, now mine ended up a little dry, but that was probably the carob or the way they were baked in […]